Culinary Arts

Brunswick Community College offers entry-level training for aspiring prep cooks, line cooks, station chefs, and more. BCC Culinary Instructors offer diverse hands-on experience in the kitchen and classroom, teaching and enhancing the skills and professional qualifications necessary to excel in the professional kitchen. Programs are intentionally designed to accommodate students’ schedules for those already in the workforce.

Students of BCC’s Culinary Arts program have the opportunity to earn credentials through the American Culinary Federation’s partnership with the National Occupational Competency Testing Institute (NOCTI), offering workforce competency and college credit recommendations through NOCTI. Graduates will gain the knowledge and develop the skills to become an asset in a professional kitchen setting. They should be competent in fundamental kitchen skills, safety and sanitation, culinary math, employability skills, and basic dining service. Students will also have the opportunity to earn their ServSafe training as part of their courses.

BCC’s Culinary Arts program is a unique resource for restaurants in our community to offer their employees additional training, enabling them to become professional Culinarians. This ensures that kitchens operate at top efficiency with the highest level of productivity and profitability.

Core Courses

Culinary I, Foundations

This introductory course provides students with a comprehensive experience focusing on safety, sanitation, nutrition principles, equipment usage, knife skills, measuring, and recipe conversion.  Students will experience a combination of lecture and project-based learning that prepares them to be successful in the food service industry. (Culinary Arts Prep Cook).  Successful students will earn industry-recognized credentials.

Culinary II, Advanced Cookery

This course provides students with a comprehensive experience focusing on safety, sanitation, nutrition principles, equipment usage, knife skills, measuring, and recipe conversion.  Students will experience a combination of lecture and project-based learning that prepares students to be successful in the food service industry (Culinary Arts Prep Cook). Successful students will earn industry-recognized credentials.

ServSafe

The course is designed to give the food handler the understanding of proper sanitation precautions and point out the results to be expected should these precautions not be taken. The course will deal with the study of infection and illness, proper food handling techniques, personal hygiene, and personal safety. Students will be made aware of the regulations of the Occupational Health & Safety Act.

Baking & Pastry

This course provides students with the necessary skills to bake in a commercial establishment. The Instructor will cover baking techniques, weights and measurements, terminology, and calculations. Students will utilize these skills and gain experience baking pies, breads, and cakes.

International Cuisine

This course provides in-depth techniques for students interested in cuisine from Germanuy, Italy, Japan, and Spain. Each dish will concentrate on ingredients relevant to culture and geography. This is an approved CCP course for Brunswick County hig school students that have completed the pre-requisites.

Bartending

This course prepares students to mix, pour, and serve cocktails through lecture and hands-on experience. Instruction will include bar setup, barware, garnishes, beer and wine service, classic cocktails, basic hospitality, and North Carolina’s Alcohol and Law Enforcement (ALE) consumption laws.

                

Specialty Courses

BCC offers several one-night specialty courses designed to teach you something new in a fun and interactive atmosphere! Come alone or bring your friends. Check out our upcoming Friday Night Specialty Courses below.

Coming Soon: Spend Friday Nights in Our Kitchen

Steakhouse

No need to hunt for the best steakhouse in town when you can make your own hand-cut steak at home, cooked to your taste! In this class, students will prepare hand-cut filets, seasonal greens, two compound butters- caramelized onion gorgonzola and garlic herb!

Focaccia

For beginners and seasoned bakers alike- learn the tricks and techniques to make delicious artisanal focaccia. During proofing time you will also make a classic fresh herb and garlic dipping oil to enjoy with your bread!

Hot Fudge Brownie Sundaes

Warm up from a cold winter by making a classic double chocolate brownie and the most delectable hot fudge sauce- a dessert so indulgent your dopamine will jump for joy! Top it off with a rich vanilla bean ice cream and you’ll be sure to impress at your next family dinner!

Coquille St. Jacques

Learn to prepare Coquille St Jacques, a beloved French seafood dish featuring tender scallops bathed in a rich white wine cream sauce, topped with cheese and breadcrumbs, then baked til bubbly!  

Summer Berry Cake

Kick off strawberry season in the kitchen with two layers of vanilla bean butter cake, lightly sugared local berries, and fresh whipped cream! A decadent summer treat to make use of just-picked, local strawberries!